Flaky halibut and colourful sweet peppers make a stunning and delicious salute to British Columbia.
- Portion size 6 servings
- 2 sweet red peppers
- 1 sweet yellow pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion thinly sliced
- 1/2 teaspoon each salt and pepper
- 1 cup Gewurtztraminer white wine
- 1 tablespoon minced fresh thyme
- 1 tablespoon butter softened
- 1 tablespoon chopped fresh parsley
- 2 teaspoons all-purpose flour
- 6 halibut fillets about 6 oz (175 g) each
Core, quarter and seed sweet red and yellow peppers; thinly slice crosswise. Set aside.
In large skillet, heat oil over medium heat; fry sweet peppers, sliced onion and 1/4 tsp (1 mL) each of the salt and pepper until peppers are slightly wilted, about 8 minutes.
Add wine and thyme to skillet; cook until reduced by half, about 8 minutes. With tongs, remove peppers to sieve over bowl; keep warm.
In another bowl, mash together butter, parsley and flour. Pour any liquid in bowl under peppers into skillet; whisk in butter mixture and cook, stirring, until thickened, about 5 minutes.
Meanwhile, sprinkle remaining salt and pepper onto halibut. Place, skin side down, on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes.
Toss peppers with 2 tbsp (25 mL) of the sauce in skillet; spoon onto centre of each plate. Top with fish; drizzle each with 1 tbsp (15 mL) of the sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 296 mg
- Protein 32 g
- Calories 251.0
- Total fat 8 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 14.0
- Fibre 0.0
- Folate 15.0
- Sodium 0.0
- Sugars 0.0
- Calcium 8.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 24.0
- Vitamin C 210.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0